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<http://schema.org/text>
"Roll each piece of dough into a 1/2-inch-thick rope, lightly re-flouring your work surface as needed to prevent the dough from sticking. Cut each rope into 1/2-inch rounds to form the gnocchi. Transfer the gnocchi to a lightly floured baking sheet, and then using a fork, press each gnocchi onto the back of the fork, rolling it down the tines with your thumb."
<https://www.yummly.com/recipes/frozen-diced-potatoes>